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Rich Chocolate Cheesecake

By: Mary Walker

"With seven children and 15 grandchildren, Mary Walker of Berlin, Maryland favors desserts that serve a bunch. 'Here's a special treat that will easily satisfy the chocolate cravings of up to 16 hungry people,' she confirms."

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1,211 Saves

Prep Time:
20 Min

Cook Time:
40 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 1/2 cups chocolate wafer crumbs
1/4 cup butter or margarine, melted
2 tablespoons sugar
1/4 cup finely chopped almonds
FILLING:
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 eggs
1/3 cup strong brewed coffee
1 teaspoon vanilla extract
3/4 cup baking cocoa
1 cup semisweet chocolate chips
TOPPING:
1 cup sour cream
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 cup sliced almonds

Directions

In a bowl, combine the first four ingredients. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan; set aside. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in coffee and vanilla; mix well. Beat in cocoa just until blended. Stir in chocolate chips. Pour into prepared crust. Place pan on a baking sheet. Bake at 375 degrees F for 30-35 minutes or until center is almost set.
Remove from the oven; increase temperature to 425 degrees F. Combine the sour cream, brown sugar and vanilla until smooth. Spread over warm cheesecake; sprinkle with nuts. Bake for 10 minutes or until lightly browned.
Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool for 1 hour longer. Chill overnight. Remove sides of pan. Refrigerate leftovers.